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Pasta Con Seppie E Piselli

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A typical Gargano dish that was first cooked for us by my dad's 75 year old cousin. I'd always turned up my nose at cuttlefish but this dish changed my mind.

A typical Gargano dish that was first cooked for us by my dad's 75 year old cousin. I'd always turned up my nose at cuttlefish but this dish changed my mind.

Ingredients

Serves: 6

Metric Cups
  • 500 grams pasta
  • 250 grams cuttlefish (prepped weight - cleaned and cut into strips)
  • 250 grams frozen peas
  • 4 spring onions (finely chopped)
  • 1 stick celery (finely chopped)
  • 150 millilitres tomato passata
  • 1 tablespoon fresh parsley (chopped)
  • 2 cloves garlic (crushed)
  • 500 millilitres water
  • 4 tablespoons olive oil
  • salt
  • pepper
  • 17⅔ ounces pasta
  • 8⅚ ounces cuttlefish (prepped weight - cleaned and cut into strips)
  • 8⅚ ounces frozen peas
  • 4 scallions (finely chopped)
  • 1 stick celery (finely chopped)
  • 5 fluid ounce tomato passata
  • 1 tablespoon fresh parsley (chopped)
  • 2 cloves garlic (crushed)
  • 18 fluid ounce water
  • 4 tablespoons olive oil
  • salt
  • pepper

Method

Pasta Con Seppie E Piselli is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Fry the onion and celery in the oil until softened, then add the garlic and parsley and stir fry for 1 minute.
  • Toss in the cuttlefish and stir fry for a few minutes. Add half the water and cook for 20-30 minutes, or until the cuttlefish is tender, adding more water as necessary.
  • Stir in the passata, bring to the boil and add the peas and seasoning.
  • Cook the pasta in plenty of boiling salted water and when 3/4 done drain and toss into the sauce. Continue to cook until the pasta is done, adding more water if necessary.
  • Fry the onion and celery in the oil until softened, then add the garlic and parsley and stir fry for 1 minute.
  • Toss in the cuttlefish and stir fry for a few minutes. Add half the water and cook for 20-30 minutes, or until the cuttlefish is tender, adding more water as necessary.
  • Stir in the passata, bring to the boil and add the peas and seasoning.
  • Cook the pasta in plenty of boiling salted water and when 3/4 done drain and toss into the sauce. Continue to cook until the pasta is done, adding more water if necessary.
  • Additional Information

    This dish can be made more or less soupy by adding more or less water. If you prefer you can use a light fish stock instead of water.

    This dish can be made more or less soupy by adding more or less water. If you prefer you can use a light fish stock instead of water.

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